Relationships between ruminant management and sensory characteristics of cheeses: a review
Lait, 84 3 (2004) 221-241
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https://doi.org/10.1016/j.ijfoodmicro.2014.02.019
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Dennis J. D'AmicoCheese and Microbes 251 (2014)
https://doi.org/10.1128/9781555818593.ch11
Handbook of cheese in health
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https://doi.org/10.3920/978-90-8686-766-0_5
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https://doi.org/10.3920/978-90-8686-766-0.005
Effect of rearing system (mountain pasture vs. indoor) of Simmental cows on milk composition and Montasio cheese characteristics
Alberto Romanzin, Mirco Corazzin, Edi Piasentier and Stefano BovolentaJournal of Dairy Research 80 (4) 390 (2013)
https://doi.org/10.1017/S0022029913000344
Effect of farming system and cheesemaking technology on the physicochemical characteristics, fatty acid profile, and sensory properties of Caciocavallo Palermitano cheese
A. Bonanno, G. Tornambè, V. Bellina, et al.Journal of Dairy Science 96 (1) 710 (2013)
https://doi.org/10.3168/jds.2012-5973
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F.J. Delgado, J. GonzÁlez-Crespo, R. Ramírez and R. CavaHandbook of cheese in health 467 (2013)
https://doi.org/10.3920/978-90-8686-766-0.031
The Good, the Bad, and the Ugly: Tales of Mold-Ripened Cheese
Sister Noëlla Marcellino O.S.B., David R. Benson and Catherine W. DonnellyMicrobiology Spectrum 1 (1) (2013)
https://doi.org/10.1128/microbiolspec.CM-0005-12
Handbook of cheese in health
E. Jerónimo and F.X. MalcataHandbook of cheese in health 39 (2013)
https://doi.org/10.3920/978-90-8686-766-0.003
Food Enrichment with Omega-3 Fatty Acids
R.J. Dewhurst and A.P. MoloneyFood Enrichment with Omega-3 Fatty Acids 257 (2013)
https://doi.org/10.1533/9780857098863.3.257
Variability of volatile profiles in milk from the PDO Ragusano cheese production zone
Teresa Rapisarda, Catia Pasta, Giovanni Belvedere, et al.Dairy Science & Technology 93 (2) 117 (2013)
https://doi.org/10.1007/s13594-012-0104-3
Handbook of cheese in health
E. Jerónimo and F.X. MalcataHuman Health Handbooks, Handbook of cheese in health 6 39 (2013)
https://doi.org/10.3920/978-90-8686-766-0_3
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https://doi.org/10.3920/978-90-8686-766-0_31